How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fregola Salad With Corn And Snap Peas?

You need 8 ingredients. The key ingredients include: 3 cups fregola pasta, cooked, drained, and cooled, 1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels, 1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick, 1 cup quartered cerignola or other mild green olive, and more.

Is Fregola Salad With Corn And Snap Peas suitable as salads?

Yes, Fregola Salad With Corn And Snap Peas falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Fregola Salad With Corn And Snap Peas?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fregola Salad With Corn And Snap Peas Recipe

Name: Fregola Salad With Corn And Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fregola pasta, cooked, drained, and cooled; 1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels; 1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick; 1 cup quartered cerignola or other mild green olive; 1/4 cup fruity olive oil; 1/4 cup cup fresh chopped herbs (I use a mix of parsley, chive and chervil, but anything you love will work); 1/4 cup toasted pine nuts; Zest of one medium lemon

Fresh, crisp and full of flavor — this Fregola Salad With Corn And Snap Peas is a must-try. Made with fregola pasta, corn kernels, sugar snap peas and c…

This Fregola Salad With Corn And Snap Peas relies on simple, everyday ingredients such as fruity olive oil, toasted pine nuts and zest of one medium lemon. It comes together quickly and makes 4 servings, at about 1146 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

3 cups fregola pasta, cooked, drained, and cooled
1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels
1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick
1 cup quartered cerignola or other mild green olive
1/4 cup fruity olive oil
1/4 cup cup fresh chopped herbs (I use a mix of parsley, chive and chervil, but anything you love will work)
1/4 cup toasted pine nuts
Zest of one medium lemon

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Quick Info

Servings
4 servings
Calories
1146 kcal
Category
Salads

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